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Topic: French Saison yeast quirky? (Read 4342 times)

Hello all, does anyone know if the Wyeast French Saison yeast is quirky like the DuPont strain? I pitched it yesterday into a 1.055 wort, and it had a steady Krausen for about 10 hours, and then all of the bubbles became big and transparent (like soap bubbles), and now (about 35 hours after pitching), the krausen is gone. I haven't checked the gravity, I'm trying to relax, but I was wondering if this is typical of this yeast.

It is usually a very reliable workhorse yeast, especially compared to the DuPont strain. Its possible with that low of a starting gravity that you've already completed the majority of your attenuation.

The only way to know for sure is to check the gravity. I used the same strain a couple of months back and it took at 1.064 saison down to 1.002 in about 2 weeks. As the others have said, it is a workhorse!

I brewed a Sasion using the 3711 yeast on the 11th and as of 2 days ago it was down to 1.010 and still showing signs of fermentation. I would expect this one to hit 1.005 or lower.

I had this one go down to 1.002 from 1.054. The one thing I don't care for is the slippery mouthfeel as mentioned in the specs for this yeast, but it does ferment like crazy.

I had mine finish at 1.005. I tried the hydrometer sample and was surprised at the mouth feel. I think a yeast like this needs a "slippery" mouth feel in order for it to not seem like it's 1.005 or lower. I'll keg it up soon and we'll see how it tastes after a few weeks in there.

Agree with all the above. French Saison does a great job and quickly. done in a week and a half or less. I can't tell the difference from the Belgian Saison yeast (though others sometimes say they can--YMMV). I just don't care for the Belgian saison yeast (dupont) fussiness and tendency to get stuck around 1.035 or whatever, and taking 3 + weeks to get done. Ain't got the time for that.